Instant Pot Sous Vide Egg Bites // 5 Ways (Starbucks Copycat) #breakfast #healthy

Moment Pot Sous Vide Egg Bites are much the same as the ones you'd find at Starbucks. By making them at home in your electric weight cooker, you'll set aside loads of cash and you can thoroughly modify them with your preferred flavors.

There are such a significant number of plans out there for sous vide egg chomps, and it took me some time to get these Instant Pot Sous Vide Egg Bites only how I would have preferred. Yet, today, I can sincerely say that I've consummated the formula for egg chomps that are light and fleecy (not excessively thick), light on the calories, and superbly tasty.

At the point when I previously began formula testing, I utilized an a lot higher cheddar to egg proportion – 1 ½ cups of destroyed cheddar for each 4 eggs. I saw that proportion as excessively high, bringing about egg chomps that were overly thick, not light and vaporous like I was seeking after. In this way, I wound up cutting the measure of cheddar route back – utilizing just ½ cup of destroyed cheddar and ½ cup of curds for each 4 eggs. This proportion was completely great, bringing about an egg chomp that was light and flavorful.

Also Try Our Recipe : Low Carb Thin Mint Cheesecake

Ingredients
Roasted Red Pepper Egg Bites

• 4 eggs
• ½ cup monterey jack cheese shredded
• ½ cup cottage cheese
• 1 green onion chopped, or 1 Tbsp. chopped chives
• ½ roasted red pepper chopped
• ¼ cup spinach chopped

Diced Green Chilis + Pepperjack Cheese

• 4 eggs
• 1/2 cup pepperjack cheese shredded
• 1/2 cup cottage cheese
• 1/4 cup diced green chilis

Cooked Broccoli + Cheddar Cheese

• 4 eggs
• 1/2 cup cheddar cheese shredded
• 1/2 cup cottage cheese
• 1/4 cup cooked broccoli chopped

Bacon + Gruyere Cheese

• 4 eggs
• 1/2 cup gruyere cheese shredded
• 1/2 cup cottage cheese
• 1/4 cup cooked bacon crumbled

Sausage + Mushrooms + Swiss Cheese

• 4 eggs
• 1/2 cup swiss cheese shredded
• 1/2 cup cottage cheese
• 1/4 cup cooked sausage crumbled
• 1/4 cup cooked mushrooms chopped
• 1 Tablespoon green onions chopped

Sun Dried Tomatoes + Basil + Feta Cheese

• 4 eggs
• 1/2 cup cottage cheese
• 1/4 cup feta cheese crumbled
• 1/4 cup diced sun dried tomatoes
• 1 Tablespoon chopped fresh basil or 1 tsp. dried basil

Instructions

1. Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
2. Add eggs, monterey jack, and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, red pepper and spinach and give it a quick pulse to combine.
3. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil. 
4. Lower the silicone mold into the Instant Pot. It’s a bit of a tight squeeze, but with the 6-quart Instant Pot, it fit perfectly.
5. Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the STEAM button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
7. Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.

For more detail : bit.ly/2wgwzDR

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